I grew up with Pillsbury Biscuits. My mom, a fabulous cook, was never much of a baker and considering she worked full time, Pillsbury was the way to go. But now, thanks to my Southern roommate, I have gotten used to eating delicious homemade biscuits, and since we happened to have buttermilk in the fridge, we decided to whip up a batch of buttermilk biscuits on a rainy Sunday afternoon.
They weren’t super fluffy (the recipe we used we modified ourselves), but they were buttery and flaky and absolutely delicious. Nothing beats a delicious biscuit topped with jam, butter, or to make an egg and cheese on.
Check out the recipe after the jump!
- 2 cups flour
- 1 TBSP baking powder
- 1 TSP. sugar
- 1 TSP. salt
- 7 TBSP. cold unsalted butter (sliced) + additional melted butter for glaze
- 3/4 cup buttermilk + 1 TBSP buttermilk for glaze
Preheat oven to 450˚ and place rack in the middle. Line a baking sheet with two layers of parchment, or spray down with non-stick spray.
Whisk flour, salt, baking powder, and sugar together. Begin to add the cold, sliced butter a bit at a time into the flour mixture into it’s in even pieces about the size of a pea (I think using fingers is the best way to do this!). Gently stir in milk to create a loose dough.
Dust clean work surface with flour and pour dough onto surface. Roll dough out into a 1/2 inch thick rectangle. Fold dough into thirds like a business letter, roll dough out again, and refold. Cut biscuits out to preferred size (using a cup, or jar, or biscuit cutter), and place onto baking sheet.
Cook for about 10 minutes, while you prepare glaze.
To prepare glaze: Mix cream and melted butter together and brush onto biscuits. Cook an additional five minutes or until lightly browned. Cool on rack for 5 minutes, makes about 8 biscuits.